*****19/56 MEXICAN SALAD WITH DEVILED EGG DRESSING

RECIPE 19/56   MEXICAN SALAD WITH DEVILED EGG DRESSING

I decided to have salad and portobello mushroom together
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INGREDIENTS:

4 eggs
1 lime, divided
1/2 cup loosely packed fresh cilantro
1/4 cup crema Mexicana (can use sour cream if desired)
1/4 cup low-fat buttermilk
2 Tbsp light mayonnaise
1 Tbsp adobo sauce (from can of chipotle peppers in adobo  sauce)
1/2 tsp salt
1 cup canned hominy, drained and rinsed
1 medium firm, ripe avocado
2 plum tomatoes
3 green onions with tops
4 cups chopped romaine lettuce
1 can unsalted black beans, drained and rinsed
1/4 tsp coarsely ground black pepper

DIRECTIONS:

PREP 20 MINUTES    TOTAL TIME:  50 MINUTES   YIELD: 4 SERVINGS   CALORIES 310

1. Place eggs in casserole, add cold water to cover by about 1 inc, quickly bring water to a boil.   Remove from heat, cover.  Let eggs stand, covered, 20 minutes.   Immediately place eggs in ice water until completely cooled.  Remove shells.

2.  Zest lime to measure 1 tsp, set aside.  Juice lime to measure 1 Tbsp.  Cut eggs in half lengthwise.  Carefully remove yolks to small bowl.   Finely chop whites and cilantro, set aside the whites.  For dressing mash yolks.  Add lime juice, cilantro, crema, buttermilk, mayonnaise, adobo sauce and salt and mix well.

3.  Spray skillet with canola oil.   Cook hominy over medium high heat 2 to 3 minutes or until slightly crisp, stirring with small scraper.   Remove skillet from heat.

4.  Peel and remove pit from avocado.  Slice avocado, tomatoes and green onions; cut tomato slices into quarters.   Combine lettuce, beans and green onions in Stainless Bowl.  toss gently.  Divide lettuce mixture among serving plates.  Top with hominy, avocado, tomatoes and egg whites.   Drizzle with dressing; sprinkle with lime zest and black pepper.